High Fructose Corn Syrup Free Fisherman's Stew
Total time1 hr
Prep time20 min
Cook time40 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 small fennel bulb, cored and thinly sliced, fronds reserved
- 4 garlic cloves, minced
- ½ tsp red pepper flakes
- 1 tbsp tomato paste
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium chicken broth stock or seafood stock
- 1 tsp dried oregano
- 1 bay leaf
- 1 lb firm white fish fillets (such as cod, halibut, or sea bass), cut into 2-inch pieces
- ¾ lb large shrimp, peeled and deveined
- 1 lb littleneck clams, scrubbed
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- crusty bread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and fennel and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and stir to coat the vegetables, cooking for another 1–2 minutes until the paste darkens slightly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!